white-cut chicken

white-cut chicken

White-cut chicken is the most common type of Cantonese chicken dishes. It belongs to the category of soaked chicken. It is characterized by its simple preparation, just cooked but not rotten, no ingredients added and maintaining the original flavor. The chicken is tender and tender and original. The color is white and oily yellow, with the aroma of scallion oil. It is a local dish in Guangdong and has a unique flavor. <br /><br />nutritional value<br /> Boy's chicken: The chicken meat of the broilers accounts for about 60% of the body weight and is rich in protein and phosphate, so the meat of the broilers has higher nutritional value. In addition, there is very little elastic connective tissue in the meat of chicken, so it is easily absorbed by the human body's digestive organs and has the effect of enhancing physical strength and strengthening the body. Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness, etc. Motherland medicine believes that chicken has the effects of warming the middle and replenishing qi, replenishing deficiency and replenishing essence, strengthening the spleen and stomach, activating blood vessels, and strengthening muscles and bones.
Stewed chicken with papaya

Stewed chicken with papaya

Papaya stewed chicken---<br />Eating more melons and fruits has the effect of quenching thirst and promoting saliva. In fact, traditional Chinese medicine has a saying that "five fruits are used as supplements", that is, melons and fruits are used as health therapy. Modern medicine also believes that melons and fruits contain nutritional elements needed by the human body, including carbohydrates, vitamins, minerals, etc. Therefore, eating more melons and fruits can improve metabolism, help digestion, and have the functions of lowering lipids, losing weight and preventing heart disease. It is really a beneficial food.
Spicy chicken with black pepper

Spicy chicken with black pepper

There are various ways to make chicken, but I still like it dry fried and delicious, especially when it is made with chicken and paired with spicy ingredients. It is delicious and goes well with rice. <br />My favorite recipe is "spicy chicken". This dish would seem too spicy if it was cooked with Sichuan cuisine. People living in the north generally couldn't accept it. Most of them like the slightly spicy taste. I generally don't like to stir-fry this dish with chicken breast meat. The chicken breast meat looks too dry and tastes bad. If it is stir-fried a little too much, it will taste bad! <br />Don't put a drop of water in making "dry-fried spicy chicken with black pepper". You must use the whole chicken to stir-fry the meat to make it fragrant. The whole chicken should be made of bamboo shoot or chicken. On the one hand, it is easy to cook and on the other hand, it tastes good. <br />My method of making it is completely different from that of Sichuan cuisine. Sichuan cuisine contains spicy rice and Pi County hot sauce. Although it tastes spicy enough, it lacks aroma! Below, I will introduce my private dish to my friends for your reference!